Dietitian's tip:

The garlic-rubbed grilled chicken is a perfect complement to the tangy dressing on this salad. If you prefer, grill the chicken in advance, cut into strips and refrigerate up to several days.

Number of servings

Serves 4

Ingredients

For the dressing

1/2 cup red wine vinegar

4 garlic cloves, minced

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped red onion

1 tablespoon finely chopped celery

Cracked black pepper, to taste

4 boneless, skinless chicken breasts, each 4 ounces

2 garlic cloves

8 cups leaf lettuce, washed and dried

16 large ripe (black) olives

2 navel oranges, peeled and sliced

Directions

To make the dressing, in a small bowl combine the vinegar, garlic, olive oil, onion, celery and pepper. Stir to mix evenly. Cover and refrigerate until needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Rub the chicken breasts with garlic, then discard the cloves. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

Arrange 2 cups lettuce, 4 olives and 1/4 of the sliced oranges onto 4 plates. Top with 1/4 of the chicken strips and drizzle with dressing. Serve immediately.

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